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| 1 | cup Gold Medal® all-purpose flour |
| 1/2 | teaspoon salt |
| 1/3 | cup plus 1 tablespoon shortening |
| 2 | to 3 tablespoons cold water |
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| 1/2 | cup packed brown sugar |
| 1/2 | cup corn syrup |
| 1/2 | cup honey |
| 1 | tablespoon Gold Medal® all-purpose flour |
| 1 | tablespoon butter or margarine, melted |
| 1 | teaspoon vanilla |
| 1/4 | teaspoon salt |
| 2 | eggs |
| 1 1/2 | cups walnut pieces |
| 1. | In medium bowl, mix 1 cup flour and 1/2 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). |
| 2. | Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling. |
| 3. | Heat oven to 350°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
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| 4. | In medium bowl, beat all filling ingredients except walnuts with wire whisk or hand beater. Stir in walnuts. Pour into pastry-lined pie plate. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning. |
| 5. | Bake 45 to 55 minutes or until crust is brown and filling is set, removing foil for last 15 minutes of baking. Refrigerate at least 2 hours or until chilled. Store in refrigerator. |
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| Get a jump start on this creamy pie when you make the pastry ahead of time. Fit the pastry into the pie plate and seal the plate in a freezer bag. Freeze for up to 6 weeks. Add an extra 5 to 10 minutes to the bake time if you’re using frozen pastry. |
Nutrition Information:
520 ( 250); 27g ( 5g, 2g); 55mg; 280mg; 62g ( 2g, 39g); 7g 2%; 0%; 4%; 10% 2 ; 2 ; 0 ; 5 4